21. About SFSP organization, a school district, or a commercial food service management company componentsare milk; vegetable, fruit, or juice; grains or bread; and meat http://www.dhss.state.mo.us/sfsp/about_sfsp.htm

Summer Food Service Program Food that’s in when school is out! What is the Summer Food Service Program (SFSP)? The SFSP is a program administered by the Missouri Division of Nutritional Health and Services, Bureau of Community Food and Nutrition Assistance (BCFNA) and funded by the U.S. Department of Agriculture (USDA) The SFSP provides nutritious meals to needy children age 18 and under during the summer months when school lunch and breakfast programs are not operating.  The program also provides meals to individuals over age 18 who are determined by a state educational agency to be mentally or physically disabled, and who participate in a school program for the mentally or physically disabled. SFSP Sponsors receive financial and technical support to operate and administer the program.

22. Enriched, Fortified Or Whole: Grains Remain At The Base Sandwiches have come a long way since their foodservice invention 282 years agoat isn t just about spreading peanut butter and jelly on two slices of bread. http://www.smartbread.com/newsroom/happybdaysand.html

brought to you by the Bread Truths Newsroom Story Ideas Bread by the Numbers Statistics ... Contact Us Visit the Wheat Foods Council site at www.wheatfoods.org . For additional cracker information, visit the Cracker Extravaganza on the Wheat Foods Council site. Happy Birthday Sandwich! November 3, 1718, marks the birth of John Montague, the Fourth Earl of Sandwich, who satisfied his hunger in 1762 by ordering two slices of meat between two pieces of bread - the sandwich. What many people don't realize is the sandwich was conceived because Montague was so tied up in gambling that he couldn't tear himself away from the table for a full meal. Sandwiches have come a long way since their food-service invention 282 years ago at London's Beef Steak House. However, this basic meal isn't just about spreading peanut butter and jelly on two slices of bread. Sandwiches are showing up at all times of the day with all kinds of ingredients. With over 1,000 varieties of bread available - from white, to pumpernickel, to bagels, and not to forget crackers - sandwiches are becoming "the" item to eat. Top Sandwich Facts Sandwiches can be nutrition powerhouses. Besides helping you work your way to the daily six to 11 servings of grain foods recommended by the Food Guide Pyramid, bread provides folic acid - which helps prevent birth defects - as well as other essential vitamins and minerals.

23. The Base Of The Pyramid -- Breads And Grains Gap to Good Nutrition with grains Wheat Foods Council. For additional informationon bread contact your county office of the NDSU Extension service for breads http://www.ext.nodak.edu/extpubs/yf/foods/fn560w.htm

North Dakota State University NDSU Extension Service The Base of the Pyramid Breads and Grains FN-560, August 1996 Pat Beck , Nutrition Specialist Click here for an Adobe Acrobat pdf file suitable for printing. Grains are an extremely important part of both the North Dakota economy and of our daily diets. If everyone ate the minimum six servings of grain foods daily recommended in the U.S. Dietary Guidelines for Americans, another 300 million bushels of wheat could be sold in the United States. A bushel of wheat translates into: 60 pounds wheat as harvested and gives 42 pounds of ground flour which gives 42 pounds of pasta or 42 one-and-a-half pound loaves of bread which have 24 slices each. Thus a bushel of wheat equals 1008 slices of bread, and if you ate sandwiches three times a day, it would take you 168 days to eat all the bread from one bushel of wheat. Wheat flour is an important ingredient in yeast breads because it provides the gluten which is essential for the structure and elasticity of the bread dough. Flours milled from grains other than wheat form little or no gluten; therefore, these flours are usually combined with wheat flour in yeast breads to ensure good volume and appearance. A recent Gallup survey reveals that over 90 percent of Americans aren't eating enough grain foods. The U.S. Dept. of Agriculture's

24. FOOD FIND - Nutrient Analysis - Nutrition breads / grains Nutrient Composition, bran bread, wheat germ bread, white bread,wholewheat Citation All food composition taken with permission directly from http://nutrition.about.com/library/foodfind/blbread.htm

zJs=10 zJs=11 zJs=12 zJs=13 zc(5,'jsc',zJs,9999999,'') About Nutrition Home Essentials ... Nutrition Books! zau(256,152,145,'gob','http://z.about.com/5/ad/go.htm?gs='+gs,''); Healthy Recipes Aging Child Nutrition Diet Analysis ... Help zau(256,138,125,'el','http://z.about.com/0/ip/417/0.htm','');w(xb+xb); Stay Current Subscribe to the About Nutrition newsletter. zau(256,152,100,'hs','http://z.about.com/5/ad/hs.htm?zIhsid=00',''); Search Nutrition Breads / Grains Nutrient Composition Bagel, Egg Bagel, cinnamon-raisin Bagels, oat bran Bagels, plain ... Muffins, English with calcium propionate Muffins, English without calcium propionate Muffins, English raisin-cinnamon Muffins, English whole-wheat Pancakes, blueberry Pancakes, buttermilk ... Waffles, plain frozen Citation: All food composition taken with permission directly from: U.S. Department of Agriculture, Agricultural Research Service. 1998. USDA Nutrient Database for Standard Reference, Release 12. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp From Apply Now Your Guide to Nutrition Sign up for my Newsletter RATE THIS ARTICLE Would you recommend this article?

25. National And State School Food Service Certification Organizations development for. school food service and nutrition personnel, ASFSA Frank AschGrainsPancakes, Pancakes by Eric CarleThe Little Red Hen by Paul Galdonebread, bread, bread by http://cnp.sde.state.ok.us/documents/FA2001.pdf

26. Grain Mill Nutrimill Bosch Mixer Best Wheat Flour Grinder Mills Family Grain Mil Whisper Mill is adjustable from normal fine bread flour to of the fresh whole grainnutrition in your food. to grind something other than dry grains and beans? http://www.pleasanthillgrain.com/

Pleasant Hill Grain Fine Kitchen Equipment Would you like to buy the very best... for less... and enjoy personal service too? At Pleasant Hill Grain we offer the finest kitchen tools, at great prices, and provide personal service both before and after your purchase. We appreciate your visit today and hope you enjoy your time at our shop. Please call or e-mail if you have questions or if we can assist you in any way. We like to help and we'd love to hear from you! 1-800 number below for orders or assistance Shop with confidence: 30-Day Satisfaction Guarantee Our Company Policies See Nutrimill + Whisper Mill + Family Grain Mill + Ultramill grain mills on this page, or click links for more products: Bosch Universal Mixer Grain Mills Kuhn Rikon Stainless Pressure Cookware ... FoodSaver Vacuum Sealers Plus: Bosch Parts Meat Grinders Soy Milk Makers Storage Foods ... Testimonials New: Click to see the new HearthKit Insert Turn your oven into a Stone Hearth Oven in minutes!

27. DC State Education Office: Food And Nutrition CACFP meals are planned to include foods from the food Guide Pyramid. Different Servingsof Fruit or Vegetable. Milk; Meat or Meat Alternative; grains or bread; http://seo.dc.gov/services/food_nutrition/cacfp.shtm

State Education Office SEO HOME SERVICES Customer Service Financial Aid ... REQUESTS Child and Adult Care Food Program (CACFP) What is the Child and Adult Care Food Program? What are the benefits of participating in the program? Which institutions can participate? What is involved in operating a Child and Adult Care Food Program? ... Whom do we contact? What is the Child and Adult Care Food Program? The CACFP provides financial reimbursement to licensed child and adult day care facilities and day care homes that serve healthy meals and snacks to children under 12 years of age and certain disabled adults. In 2002, 9,315 children in Head Start, child care centers, and family day homes received up to two nutritious meals and a snack daily through this program. What are the benefits of participating in the program? CACFP plays a vital role in improving the quality of day care and making it more affordable for many low-income families. CACFP reaches even further by providing meals to children residing in homeless shelters, and snacks and suppers to youths participating in eligible afterschool care programs. In addition to providing sound nutrition to children and disabled adults who may not otherwise receive a nutritious meal, benefits to an organization participating in CACFP include: Monthly reimbursements Training and technical assistance Community recognition Which institutions can participate?

28. Anchor Bay Food Service Anchor Bay Schools food service Department continually strives to provide the best whichallows us to offer protein, fruits, vegetables, grains/breads and milk http://www.anchorbay.misd.net/foods/

Middle School South) Phone 586-598-7663, Fax 598-9472 48650 Sugarbush, New Baltimore 48047 Charlene Pizzimenti, Food Service Manager, Ext 2281 Kim Beecherl, Secretary, Ext 2280 New Shaker Salad Pictures! Lunch Menus School Lunch Meal Pattern Cafe Prepay ... Related Nutritional Links Welcome to Anchor Bay Food Service! The mission of Anchor Bay Food Service is to provide healthy and satisfying food for students to help enable their minds and bodies to reach their full potential. All food service staff are certified in Safety and Sanitization. Staff efficiently and courteously serve appealing, nutritionally balanced meals, to help establish healthy choices. Anchor Bay Schools Food Service Department continually strives to provide the best quality meals at an affordable price. We understand that a hungry child has difficulty learning so we encourage students to take advantage of our school meals. Our district participates in the National School Lunch Program, which allows us to offer protein, fruits, vegetables, grains/breads and milk as part of a well balanced diet. *Breakfast $1.00

29. The Food Timeline ice cream62- challah bread-70- sushi-2nd Century Irish soda bread- 1840s Poland Spring water-1845- Chinese food in America beef, Navy-Marine Corps Recipe service http://www.gti.net/mocolib1/kid/food.html

Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Food is the fun part of social studies! The tricky part is finding recipes you can make in a modern kitchen, with ingredients bought at your local supermarket and bring into school to share with your class. This page is for you! We are also stocking up on teacher and parent food resources Culinary History Timeline . Bon appetit. Do you have a food history question? Ask! Who invented S'mores water salt I II shellfish fish ... eggs rice I II III IV ... pork beans: old world new Walnuts old new cattle domestication wine ... taro potatoes I II milk yogurt ... garlic spices I II III figs soybeans I II III tea ... carob Peanuts I II chocolate horseradish ... appetizers -5th century BC- pasta macaroni garden cress beets ... bananas -4th Century BC- turkeys asparagus quinces Devon cattle ... chestnuts -1st Century- flan cheesecake -1st Century- The Haggis -1st Century- French toast omlettes 1st Century- strawberries raspberries -1st Century- capers turnips kale -1st Century- ice cream challah bread sushi -2nd Century- lemons -3rd Century- tofu pretzels -5th Century- eggplant -6th Century- spinach -7th Century- coffee -9th Century- cod -9th Century- loquats -10th Century- -11th Century- corned beef lychees -11th Century- breadfruit okra -12th Century- -13th Century- pancakes waffles -13th Century- hamburgers -13th Century- kiwis Mexican limes -14th Century- kebabs -14th century- gingerbread Lebkuchen coconuts borscht -15th century-

30. Bureau Of Elder And Adult Services - Maine Or look for them in natural food stores. for breakfast and a sandwich with wholewheat bread for lunch making all of the grain products you eat whole grains? http://www.state.me.us/dhs/beas/nutrition/wholegrains.htm

State Agencies Web Policies My Maine.gov Email this page ... Take Charge of Your Health -> Whole Grains Nutrition for Older People in Maine Education Materials Whole Grains Food Guide Pyramid Think Healthy, Be Healthy? April is Men's Health and Fitness Month No Carb, Low Carb - The Whole Truth by Karen Chagnon, Registered Dietician Nutrition Consultant Southern Maine Agency on Aging Low carb messages are flooding our minds! Fast food establishments push low carb foods through TV advertisements. Supermarkets dedicate an entire page to low carb products. Should we be following this media message? Kudos to Dr. Atkins for getting followers away from snack foods, fast foods and desserts containing large amounts of salt, white flour and sugar. But, he has also led people away from other high carbohydrate foods that are of great benefit to our bodies such as fruits, whole grains and some vegetables. These high carbohydrate wonder foods help to reduce your risk of heart disease, stroke, cancer, obesity, diverticulosis, hemorrhoids and constipation. Carbohydrates are important nutrients that should be included in our diets whether from fruits, vegetables, whole grains or dairy. In addition to providing the preferred source of fuel for the body, the plant foods also supply fiber, necessary nutrients, and beneficial phytochemicals (plant chemicals) and antioxidants on which our bodies thrive.

31. Your Child Nutrition ESource: Exploring Grains: Bring Culture To Class With Nutr Reading About grains and Culture Check out these three books to take childrenon a journey through food and culture with corn, rice and bread. http://www.asfsa.org/newsroom/sfsnews/nutedgrains.asp

Contact ASFSA Search ASFSA.ORG Site Map Log in to ASFSA.ORG ... School Foodservice News Exploring Grains: Bring Culture to Class with Nutrition Education April 2, 2004 - Nutrition education during school age years helps children develop and practice healthy eating habits that carry into adulthood. With classroom teachers pressed for time and striving to prepare students for standardized testing, what better way to integrate nutrition than to also incorporate reading, language arts, social studies and culture? Child nutrition professionals can be valuable partners and resources to teachers in need of nutrition expertise and resources. Nutrition educators and school health experts recommend that nutrition education be tied into school meals. Here are some key points to consider when planning nutrition education: Nutrition education should be simple, fun and age-appropriate Educational activities should be interactive and hands-on whenever possible. Children should be encouraged to contribute ideas Children should have opportunities to practice and participate in meal planning, cooking, taste testing, and evaluating foods whenever possible

32. Ashland Independent Schools Food Service Program retains the four components, fivefood item structure of the fruit/vegetable and grain/breadcomponents. to be offered daily, and grains/breads would increase http://www.ashland.k12.ky.us/foodservice/default.htm

Jo Williams , Food Service Director 606-327-2706 ext. 2724 Lisa Groves , Secretary 606-327-2706 ext. 2744 Food Pyramid The Ashland Independent School District serves nutritious, well-balanced meals daily. A variety of menu items, which meet USDA guidelines, are offered. Trained and certified through the Kentucky School Food Service Association are forty-eight employees. Culinary Techniques training for employees have developed new skills for improving the nutritional quality of meals using dietary guidelines. Important Dates National School Lunch Week: October 13-17, 2003 - "Wild About School Lunch" National School Breakfast Week: March 8-12, 2004 - "Navigate Your Day With School Breakfast" Breakfast Prices: Elementary: Reduced .30 / Regular .75 All Adults: Regular 1.00 Lunch Prices: Elementary: Reduced .40 / Regular 1.00 All Adults: Regular 2.00 Prepayment for school meals may be obtained through the food service managers. Please: No Charges. In accordance with Federal law and U. S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability.

33. About Marmaris - Food And Drink In Marmaris Turkey - Bread TURKISH food AND DRINK bread and grains. BOREK Börek is a specialoccasion foodwhich requires great PILAF Next to bread, pilav is another staple in the http://www.aboutmarmaris.com/marmaris-food-drink/bread.htm

www.aboutmarmaris.com *Rough Translation Dutch French German Italian Spanish Norwegian Portuguese Simplified Chinese Traditional Chinese FreeTranslation.com TURKISH FOOD AND DRINK Bread and Grains BREAD The foundation of Turkish food is, if anything, the dough made of wheat flour. Besides "ekmek" (the ordinary white bread), "pide" - flat bread, "simit" - sesame seed rings, "manti" - dumplings, a whole family of food made up thin sheets of pastry called "börek" falls into this category. The bakers of the Ottoman period believed that Adam, the Patron Saint of Bakers, learned how to make bread from the Archangel Gabriel, after his expulsion from the Garden of Eden. Obviously, the secret is still held dearly by the present day Turkish bakers; no other bread tastes as good as the even the everyday Turkish bread. Every neighborhood has a bread-bakery that produces the golden crisp loaves twice a day, morning and afternoon, filling the streets with their irresistible and wholesome aroma. People pick up a few loaves on their way home from work, and end up eating the crisp ends by the time they get there. Ekmek, pide and simit are meant to be eaten the same day they are baked, and they usually are.

34. Evaluation Form - Breads And Grains CD-ROM National food service Management Institute The University of MississippiCULINARY TECHNIQUESCOOKING WITH FLAIR Preparing Breads and grains. http://www.nfsmi.org/interactive/eval2.html

National Food Service Management Institute The University of Mississippi CULINARY TECHNIQUES-COOKING WITH FLAIR Preparing Breads and Grains (a CD-ROM learning module) USER EVALUATION To complete this evaluation, simply click in the circle for the most appropriate response. Please answer all questions in this evaluation. For question 18, enter your comments in text. When finished, click on the "submit" button to transmit your responses and view the answer key. If you have any questions please contact us at 1-800-321-3054. This evaluation is anonymous. According to the Food Guide Pyramid, everyone should eat six to eleven servings from the Bread, Cereal, Rice, and Pasta Group every day. a. True b. False At altitudes over 2,500 feet water boils at a higher temperature. a. True b. False Cookies, cakes, pastries, and quick breads made with self-rising flour should only be mixed enough to form a coarse batter. A small amount of mixing minimizes the formation of gluten and keeps the products tender. a. True

35. School Lunch / Breakfast Menu Information - Fayette County Public Schools Food S Meat / meat alternative, 1 ounce. Juice / fruit or vegetable, 3/4 cup (6 fl. oz.).Breads / grains, 1 ounce. food service Home. Last update 2/20/2004 40138 PM. http://www.fcps.net/pss/food/menu.htm

FCPS.net from A to Z: Quick Navigator Acceptable Use Policy Assessment Administration / Central Office Adult Education Advertisements for Bids Board of Education Board Policies Building usage fees Bullying Resource Bus Information Cultural resources directory Calendars Career and Technical CATS/CTBS Testing Information Central Forum Channel 13 Classified Council Classroom web pages Community Education Community Links Comprehensive plan Curricum Map and Framework Counseling / Guidance Data / Research / Evaluation Directory, Central Office Early Start (Preschool) EBCE Educational Resources Educational Television Employee Benefits Employment Enrolling in School Equity Office ESL - Foreign Languages FCPS Organizational Chart Feedback Financial Services Food Service Finding Us / Maps Forms (Intended for staff use) FRYSC Community Resource Guide Gear Up program General Information Good News Page Graduation Requirements Grants information Homebound / Hospital Instructional Technology newsletter Intranet (Staff Only) Literary Book Club Local Planning Committee Magnet School Information Media Services Menus, School lunch

36. SFSP,  Section 4100,  Item 4156,  Grains/Breads Requirements or fortified readyto-eat breakfast cereals), that list sugar as the first ingredientmay be counted as a grains/breads serving. Summer food service Program. http://www.dhs.state.tx.us/handbooks/sfsp/4000/4156.htm

@import url("/handbooks/res/hbkstyle.css"); Department of Human Services Summer Food Service Program Search Handbook Home Revisions Table Of Contents Forms ... Item 4150 Item 4156 Grains/Breads Requirements Each serving of grains/breads must contain at least 14.75 grams (0.52 ounces) of enriched or whole grain meal or flour, bran, or germ, in any combination. Enriched or whole-grain meal or flour, bran, or germ does not have to be the main ingredient by weight for an item to count as a grains/breads serving. Some foods (e.g., enriched whole grain or fortified ready-to-eat breakfast cereals), that list sugar as the first ingredient may be counted as a grains/breads serving. However, due to the high sugar content, it is recommended that these cereals be served less often than other cereal choices. Note: Items such as bran muffins and other products containing bran or germ are counted at the same level as items made from enriched or whole-grain meal or flour. Foods that qualify as grains/breads include, but are not limited to:

37. Nebraska's Child And Adult Care Food Program, NF98-393 Child and Adult Care food Program Meal Pattern Requirements. Age 12, Age 3-5, Age6-12. Breakfast. (or 1/2 cup). bread and grains, 1/2 slice, 1/2 slice, 1 slice. http://ianrpubs.unl.edu/foods/nf393.htm

Nebraska Cooperative Extension NF98-393 Nebraska's Child and Adult Care Food Program Darlene Martin, Extension Nutrition Specialist Previous Category Catalog Order Info Child Nutrition Programs, funded by the United States Department of Agriculture, include: Child and Adult Care Food Program, National School Lunch, School Breakfast, Special Milk and Summer Food Service Program. The Child Care Food Program was established in 1968 to provide adequate nutrition to a growing number of children in day care. In 1987, eligible adults were included in the program, which is now referred to as the Child and Adult Care Food Program. The goal of the Child and Adult Care Food Program (CACFP) is to improve the health and nutrition of children and adults participating while promoting the development of good eating habits and to advance nutrition education. The CACFP is administered by the Nebraska Department of Education. Funding for the program is provided through the U.S. Department of Agriculture. The Nebraska Department of Education reimburses child and adult care centers and family day care home sponsoring organizations participating in the CACFP for the meals served to participants. Eligibility requirements to participate in the CACFP in Nebraska are: Institutions must meet licensing standards.

38. Plan Pyramid Style, From Bottom Up grains/Breads Consider the huge array of lowfat Banana and other fruit breads andmuffins are Volume 3, Number 1, National food service Management Institute http://www.health.state.ny.us/nysdoh/nutrition/resources/pages/pyramid.htm

d Return to Resources for Individuals and Parents Good meals begin with good planning. Plan menus from the bottom up, beginning with the foundation of the Food Guide Pyramid. First, choose grains and breads, putting the emphasis where it belongs. Make them whole-grain or enriched. Then select vegetables and fruit for taste, color and texture. Finally, consider which low-fat choices from the meat group and which dairy products best complete the menu. BREAKFAST Grains/breads: Will the basis be bagels, cereal, muffins, pancakes or waffles? Add to the list of possibilities biscuits, French toast, English muffins, popovers, toast, even breakfast pizza and fajitas. Fruit: The fruit choice becomes almost a given, after selecting cereal and breads. Examples: French toast goes great with hot fruit compote. Ready-to-eat cereal goes well with a sliced banana or strawberries in season. Try to include whole fruit for fiber and nutrients. Children also enjoy juice. Meat and dairy groups: Consider selections that partner with foundation choices. Cereal just naturally goes with milk, preferably skim milk. English muffins go well with poached egg. French toast and popovers, fajitas and pizza already have the eggs, milk, or cheese built right in. Beginning at the bottom, with the grains and bread selections, makes planning the rest of the menu easy. LUNCH/SUPPER Grains/Breads: Starting from the beginning, will the entrée be pasta or perhaps a rice main dish? Sandwiches are an excellent possibility, whether it is a specialty sandwich on whole-grain bread, a hoagie, hamburger or hotdog bun.

39. Elderly Health Service food groups. Eat the most. bread, cereal, rice, and pasta group food from grainssuch as bread, cereal, rice, and pasta are the foundation of a healthy diet. http://www.info.gov.hk/elderly/english/healthinfo/lifestyles/healthyeating.htm

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40. CNN: In-Depth Food - Grains Comparison EGG bread, 1 slice, 115. 2.5g. 1g. 4g. 19g. Select a food special Back to Main GrainsPage http://www.cnn.com/HEALTH/indepth.food/grains/compare.grains.html

COMMUNITY Message Boards Chat Feedback SITE SOURCES Contents Help! Search CNN Networks SPECIALS Quick News Almanac Video Vault News Quiz Nutritional Comparison of Grains BREADS: ITEM SERVING CALOR. FAT FIBER PROT. CARB. SOD. CALCIUM CORNBREAD, DRY MIX (Prepared) 1 piece (60oz) CRACKED WHEAT 1 slice EGG BREAD 1 slice 1 med. slice IRISH SODA 1 slice ITALIAN 1 med. slice 1 slice OAT BRAN 1 slice ITEM SERVING CALOR. FAT FIBER PROT. CARB. SOD. CALCIUM OATMEAL 1 slice PITA, WHITE 1 sm. pita PITA, WHOLE-WHEAT 1 sm. pita PUMPERNICKEL 1 slice PUMPKIN 1 slice n/a RAISIN, ENRICHED 1 slice RICE BRAN 1 slice RYE 1 slice ITEM SERVING CALOR. FAT FIBER PROT. CARB. SOD. CALCIUM WHEAT 1 slice WHEAT, BRAN 1 slice WHEAT, GERM 1 slice WHITE 1 slice WHOLE-WHEAT 1 slice CEREALS, DRY: (On Separate Page) CEREALS, HOT: (On Separate Page) CRACKERS: (On Separate Page) PASTA: ITEM SERVING CALOR. FAT FIBER PROT. CARB. SOD. CALCIUM CORN, COOKED 1 cup FRESH-REFRIG., COOKED 2 oz. n/a FRESH-REFRIG, SPINACH, COOKED 2 oz. n/a HOMEMADE W/EGG, COOKED 2 oz. n/a HOMEMADE W/O EGG, COOKED 2 oz. n/a RICE: ITEM SERVING CALOR. FAT FIBER PROT. CARB. SOD. CALCIUM BROWN, LONG-GRAIN, COOKED 1 cup BROWN, MED.-GRAIN, COOKED

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